Banana Pudding for One

Have you ever wanted banana pudding but just for yourself? This Banana Pudding for One is the perfect small batch recipe that combines homemade vanilla pudding, fresh banana, Mini Nilla Wafers, and whipped cream for a delicious dessert. And the best part is, it makes enough just for you!

This Banana Pudding is so easy to make. You'll cook the vanilla pudding on the stove and let it chill for about 2 hours. Once it's ready you can make your whipped cream. Then it's just a matter of assembling it with the slices of banana and wafers.

This recipe is listed in grams because of its smaller size. For the best accuracy, I recommend using a kitchen scale to accurately measure out the weight of your ingredients versus measuring cups. If you want a larger batch, check out this Mini Banana Puddings recipe to make 4 mini puddings.

A FEW NOTES BEFORE WE GET STARTED

Room Temperature Ingredients:

• Eggs: You'll want to make sure that the egg yolks are at room temperature to ensure that they are properly incorporated into your pudding. If you forget to leave them out before you start, place them in a bowl of warm water for about 15 minutes until they become room temperature.

Measuring Your Ingredients:

• I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
• However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

Whisk the sugar, cornstarch, and salt together in a saucepan. Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm.

Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolk. Once the pudding on the stove has started to bubble a little, prepare to temper the heavy cream and egg mixture. While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds.

Pour all of the mixture back into the saucepan and continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava.

Be sure to scrape the sides of the pot and keep a close eye on the pudding. Remove the pudding from the heat and whisk in the vanilla. Transfer pudding to a heat safe dish and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least two hours.

Once your pudding is chilled, combine the heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.

Transfer pudding to a pastry bag. Line the bottom of a small trifle dish or clear glass with a layer of 7 Mini Nilla Wafers.

Pipe a layer of pudding on top followed by another layer of 7 wafers. Slice banana. Add a layer of banana slices on top followed by more pudding. Add another layer of 7 wafers, then banana slices. Top with a dollop of whipped cream. Repeat this for the other three servings. Enjoy!

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